Proof the yeast: In the bowl of your stand mixer or a large mixing bowl, combine the warm water, 1 tablespoon of the granulated sugar, and the yeast. Stir gently and let it sit for 5 to 8 minutes. It should become foamy and smell yeasty. If nothing happens, your water was too hot or the yeast is old; start over with fresh yeast.

Make the dough: Add the remaining granulated sugar, salt, eggs, and softened butter to the yeast mixture. Mix with the dough hook on medium-low until combined, then gradually add the flour one cup at a time. Once all flour is in, increase to medium speed and knead for 7 to 8 minutes until the dough is smooth, slightly tacky, and pulls away from the sides of the bowl. If kneading by hand, work the dough on a lightly floured surface for about 10 minutes.

First rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and refrigerate overnight, or for at least 8 hours. The dough will rise slowly in the cold. If you need same-day buns, let it rise at room temperature for 1 to 1 1/2 hours until doubled instead.

Make the butterscotch base: Melt 1/2 cup of butter in a small saucepan over medium heat. Stir in 3/4 cup of the brown sugar, the heavy cream, vanilla, and salt. Stir for 2 minutes until the sugar dissolves and the mixture is smooth and glossy. Pour evenly into the bottom of your 9x13 baking pan. Scatter the toasted pecans over the top of the butterscotch layer. Set aside.

Make the filling: Melt the remaining 1/2 cup of butter in the same small saucepan or in the microwave. In a small bowl, mix the remaining 3/4 cup of brown sugar with the cinnamon.

Roll and fill: On a lightly floured surface, roll the cold dough into a rectangle roughly 16 inches wide by 12 inches tall. Brush the melted butter evenly over the surface, leaving a 1/2 inch border along the far long edge. Sprinkle the cinnamon brown sugar mixture evenly over the butter.

Cut the rolls: Starting from the long edge closest to you, roll the dough snugly into a log. Pinch the seam to seal. Cut the log into 12 equal pieces using a sharp serrated knife or unflavored dental floss slipped under the log and crossed over the top. Each piece should be about 1 1/2 inches wide.

Second proof: Arrange the rolls cut side up in a single layer over the butterscotch and pecans in the pan. Cover loosely with plastic wrap or a clean kitchen towel. Let them proof at room temperature for 45 minutes. They should look noticeably puffier and the rolls should be touching each other.

Bake: Heat your oven to 375 degrees F. Bake the rolls for 25 to 28 minutes until golden brown on top. The internal temperature of the dough should reach around 190 degrees F if you want to be precise. The butterscotch around the edges will be actively bubbling.

Invert: Let the pan cool on a wire rack for exactly 5 minutes, then place a large rimmed baking sheet or serving platter over the pan and flip firmly in one motion. Lift the pan away slowly. The butterscotch and pecans will coat every roll. Serve warm.